Mist an 8-inch diameter by 3-inch high round cake pan with non-stick pray and line with a circle cut from parchment paper.

Place the cookies in the bowl of a food processor and process until fine.

Drizzle in the melted butter and toss together until combined.

Press the mixture into the bottom of the prepared pan.

Preheat the oven to 400° F.

Place the cream cheese, sugar, and cornstarch in a large mixing bowl and mix on medium-low speed until smooth.

Add the eggs, one at a time, scraping the bottom and sides of the bowl with a silicone spatula after each addition.

Add the cream and vanilla extract, and stir to combine.

Fold in the Oreo pieces and transfer the batter to the prepared pan.

Place the cake pan in a larger baking dish and pour very hot water ¾ of the way up the sides of the pan.

Bake the cheesecake for 15 minutes, then lower the oven temperature to 300° F and bake for an additional 70-80 minutes, or until the cheesecake is set around the edges but still slightly jiggly toward the center.

Turn off the oven, leave the door slightly ajar, and allow the cheesecake to cool for one hour.

Remove the cheesecake from the oven and cool completely at room temperature.

Chill the cheesecake for at least 2 hours in the refrigerator, then flip the cheesecake out of the pan and invert onto a serving plate.

Chill in the refrigerator until ready to serve, then garnish with whipped cream and Oreos.